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Anaerobic Respiration - Fermentation
KEY CONCEPT
Fermentation allows the production of a small
amount of ATP without oxygen.
Anaerobic Respiration - Fermentation
• 
If no oxygen is available after glycolysis, cells can
obtain energy through the process of anaerobic
respiration.
•  A common anaerobic process is fermentation.
• 
Fermentation is not an efficient process and results in
the formation of far fewer ATP molecules than aerobic
respiration.
There are two primary fermentation processes:
1.  Lactic Acid Fermentation
2.  Alcohol Fermentation
Anaerobic Respiration - Fermentation
Lactic acid fermentation occurs when oxygen is not
available.
For example, in muscle tissues during rapid and vigorous
exercise, muscle cells may be depleted of oxygen. They
then switch from respiration to fermentation.
Anaerobic Respiration - Fermentation
The pyruvate formed during glycolysis is broken down to
lactic acid and energy is released (which is used to form
ATP).
Glucose → pyruvate → Lactic acid + energy
Anaerobic Respiration - Fermentation
• The process of lactic acid fermentation replaces the
Krebs Cycle & the ETC so that the cell can have a
continual source of energy, even in the absence of oxygen.
• However this shift is only temporary and cells need
oxygen for sustained activity.
Anaerobic Respiration - Fermentation
• Lactic acid that builds up in the tissue causes a burning,
painful sensation.
Anaerobic Respiration - Fermentation
Alcohol fermentation occurs in yeasts and some
bacteria.
Pyruvate formed during glycolysis is broken down to
produce alcohol and carbon dioxide and a few ATP.
Anaerobic Respiration - Fermentation
Glucose → pyruvate → alcohol + carbon dioxide + energy
Anaerobic Respiration - Fermentation
•  Fermentation is used in food production.
–  Yogurt
- Soy Sauce
–  Cheese
- Vinegar
–  Bread
- Olives/Pickles
–  Beer/ Meade
- Wine/ Ale
–  Sauerkraut
- Malt
Anaerobic Respiration - Fermentation